Kasha With Leeks and Toasted Pecans
- Place kasha in a medium saucepan, cooked over medium-low heat 3 minutes, stirring often. Gradually add egg whites, stirring to coat. Add 1/4 cup water, salt, and broth, bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat. Cut cooked eggs in half, remove yolks, and reserve for another use. Finely chop cooked egg whites. Add cooked egg whites and 1 1/2 teaspoon oil to kasha.
- Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add leek, saute 5 minutes. Add 2 tablespoons water and sugar, cover, reduce heat, cook 2 minutes. Spoon 1 cup kasha into each of 4 bowls. Top each serving with 1/2 cup leek mixture and 1 tablespoon chopped nuts.